CN108634145A - A kind of processing method of buckwheat beverage - Google Patents
A kind of processing method of buckwheat beverage Download PDFInfo
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- CN108634145A CN108634145A CN201810479245.5A CN201810479245A CN108634145A CN 108634145 A CN108634145 A CN 108634145A CN 201810479245 A CN201810479245 A CN 201810479245A CN 108634145 A CN108634145 A CN 108634145A
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 19
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 18
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 38
- 229920001353 Dextrin Polymers 0.000 claims abstract description 20
- 239000004375 Dextrin Substances 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 20
- 235000019425 dextrin Nutrition 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 230000001007 puffing effect Effects 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 11
- 239000000428 dust Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract 5
- 238000002203 pretreatment Methods 0.000 claims abstract 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 30
- 239000012065 filter cake Substances 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 239000002202 Polyethylene glycol Substances 0.000 claims description 14
- 229920001223 polyethylene glycol Polymers 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 238000012371 Aseptic Filling Methods 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000006116 polymerization reaction Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 108090001060 Lipase Proteins 0.000 abstract description 4
- 102000004882 Lipase Human genes 0.000 abstract description 4
- 239000004367 Lipase Substances 0.000 abstract description 4
- 235000019421 lipase Nutrition 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 3
- 239000000470 constituent Substances 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 230000006641 stabilisation Effects 0.000 abstract description 2
- 238000011105 stabilization Methods 0.000 abstract description 2
- 239000004094 surface-active agent Substances 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 abstract 1
- 238000001764 infiltration Methods 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 241000209094 Oryza Species 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of processing methods of buckwheat beverage, belong to food processing field.Include the following steps：Mainly using buckwheat as raw material, via the mixing of other cereal by raw material pre-treatment, cereal porous is structurally-modified and stabilizes, allotment homogeneous, sterilization are made with canned.The characteristic of the present invention is：Using cereal be raw material pressurizes puffing collective effect through superheated steam, and oxygen-free environment when being handled using superheated steam reduces the destruction of oxidizable active constituent in cereal while fully can not only being effectively passivated lipase；And also using superheated steam as puffing power, normal pressure is instantaneously down to by the closed state of high pressure, keeps tissue fully puffing, is not required to other puffing mode and such as squeeze, be granulated processing.And the solubilising stabilization of addition and i.e. low polymerization degree konjaku linear dextrin, it can be under the action of temperature and pressure, make part infiltration in the vestibule of grain dust, in another part dissolving in water, play Action of Surfactant, the water solubility and stability for increasing cereal, achieve the purpose that not add thickener, stabilizer.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of processing method of buckwheat beverage.
Background technology
Cereal is the most important food source of human body, cereal products provided for human body the protein depended on for existence, fat,
Carbohydrate, and rich in multiple nutritional components such as a variety of mine minerals, vitamin and dietary fibers.With social economy
Development and the improvement of people's living standards, people are more biased towards in finishing cereal good in taste.In the finishing of cereal
Mouthfeel poor wheat bran and embryo are eliminated in journey, only retain starchy endosperm, though it is good to cause the cereal after finishing to have
Organoleptic quality, but nutritional ingredient the most key in cereal is had lost, eating whole grain food has more than finishing processing food
Comprehensive nutritional ingredient.
Due to containing a large amount of unsaturated fatty acids in full cereal, is easily aoxidized after cereal is broken, influence the shelf of product
Phase and edible quality.So cereal in most process can lipase therein be passivated, and via superheated steam at
Reason can not only effectively be passivated lipase, can also utilize the high pressure instantaneous relase that superheated steam generates in the closed state so that
It organizes puffing.
Invention content
In order to solve the problems such as full cereal beverage is oxidizable, stability is not strong, coarse mouthfeel, the present invention provides a kind of buckwheats
The processing method of wheat drink.
A kind of processing method of buckwheat beverage, includes the following steps：
(1) feedstock processing：Buckwheat 23-25kg, wheat 5-6kg, polished rice 1-3kg are weighed, 100 mesh sieve is smashed it through, obtains
Material A；
(2) cereal porous is structurally-modified and stabilizes：Material A is subjected to puffing with superheated steam, temperature 165-168
DEG C, pressure 2.8-3.2MPa, handle 5-7min, then released stress in 0.4s to normal pressure, carry out ultramicro grinding and obtain grain
Diameter is less than 22 μm of grain dust B；
(3) preparation of solubilized stabilizer
A. 4.5kg konjak starch is dissolved in 6-9kg water, adjusting pH is 5.2-5.5, and heating stirring to starch is pasted completely
Change, be cooled to 48-53 DEG C, the Pullulanase 178-185ml that addition enzyme activity is 200u/ml digests de- branch under 48-53 DEG C of environment
27-30h, after reaction enzyme deactivation, be dried to obtain konjaku linear dextrin C；
B. polyethylene glycol 1.9kg, propyl alcohol 1.9kg, methanol 1.9kg are slowly added in konjaku linear dextrin C, in 24-28
30-35min is stirred under DEG C environment, 25-28h is settled under the conditions of 2-7 DEG C, is centrifugally separating to obtain filter cake 1；
C. polyethylene glycol 1.5kg, isopropanol 1.5kg, methanol 1.5kg are added in filter cake 1, is stirred under 27-33 DEG C of environment
35-45min is mixed, 22-25h is settled under the conditions of 2-7 DEG C, is centrifugally separating to obtain filter cake 2；
D. polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake 2,30-35min is stirred under 27-33 DEG C of environment, in 2-
25-28h is settled under the conditions of 7 DEG C, is centrifugally separating to obtain filter cake 3 again；
E. ethyl alcohol 1kg is added in filter cake 3, stirs 30-35min under 24-28 DEG C of environment, is settled under the conditions of 2-7 DEG C
25-28h, suction filtration take supernatant, are dried to obtain solubilized stabilizer.
(4) homogeneous is allocated：Grain dust B, solubilized stabilizer, xylitol 0.15kg are taken, 500kg is settled to drinking water, stirs
After mixing uniformly, 3 homogeneous are carried out, homogenizing temperature is 43-48 DEG C, pressure 25-27MPa；
(5) sterilization with it is filling：Slurries after homogeneous are subjected to high-temperature instantaneous sterilization, condition is 121-123 DEG C, 10-
15min is carried out filling using aseptic filling technology.
Compared with prior art, the present invention has the advantage that：
Oxygen-free environment when 1, being handled using superheated steam reduces paddy while fully can not only being effectively passivated lipase
The destruction of oxidizable active constituent in object.And also using superheated steam as puffing power, by the closed state wink of high pressure
Shi Jiangzhi normal pressures keep tissue fully puffing, are not required to other puffing mode and such as squeeze, are granulated processing.
2, traditional stabilizer and emulsifier are not added in the present invention.Using low polymerization degree konjaku linear dextrin as increasing
Molten stabilizer, low polymerization degree konjaku linear dextrin molecular weight is small and is straight chain structure, in the effect of certain temperature and pressure
Under, linear dextrin one end is inserted into the vestibule of grain dust, and the other end is dissolved in water, and plays Action of Surfactant, Ke Yi great
It is big to promote the quick dissolving of cereal-granules, and can be very good to maintain the suspension stability of cereal-granules in the solution.
3, it using the incompatibility of dextrin and alcoholic solution, selects alcoholic solution not of the same race to carry out the classification of dextrin, obtains low
Degree of polymerization straight chain konjaku dextrin；The difference for considering dextrin molecular weight, sequentially adds different component, different ratio and different condition
Alcoholic solution gradually reduces the dextrin degree of polymerization, and low polymerization degree konjaku linear dextrin is obtained with this.
Specific implementation mode
Embodiment 1
(1) feedstock processing：Buckwheat 24.2kg, wheat 5.5kg, polished rice 1.6kg are weighed, 100 mesh sieve is smashed it through, obtains object
Expect A；
(2) cereal porous is structurally-modified and stabilizes：Material A is subjected to puffing with superheated steam, temperature is 167 DEG C, presses
Power is 3.1MPa, handles 6min, is then released stress in 0.4s to normal pressure, carries out ultramicro grinding and obtains grain size less than 22 μm of paddy
Object powder B；
(3) preparation of solubilized stabilizer
A. 4.5kg konjak starch is dissolved in 7kg water, it is 5.3 to adjust pH, and heating stirring to starch is gelatinized completely, cooling
To 50 DEG C, the Pullulanase 182ml that addition enzyme activity is 200u/ml is digested under 50 DEG C of environment and is taken off branch 28h, goes out after reaction
Enzyme is dried to obtain konjaku linear dextrin C；
B. polyethylene glycol 1.9kg, propyl alcohol 1.9kg, methanol 1.9kg are slowly added in konjaku linear dextrin C, in 27 DEG C of rings
34min is stirred under border, 27h is settled under the conditions of 5 DEG C, is centrifugally separating to obtain filter cake 1；
C. polyethylene glycol 1.5kg, isopropanol 1.5kg, methanol 1.5kg are added in filter cake 1, is stirred under 30 DEG C of environment
40min settles for 24 hours under the conditions of 3 DEG C, is centrifugally separating to obtain filter cake 2；
D. polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake 2,33min is stirred under 28 DEG C of environment, in 5 DEG C of conditions
Lower sedimentation 26h, is centrifugally separating to obtain filter cake 3 again；
E. ethyl alcohol 1kg is added in filter cake 3, stirs 34min under 27 DEG C of environment, 27h is settled under the conditions of 5 DEG C, filters
Supernatant is taken, solubilized stabilizer is dried to obtain；
(4) homogeneous is allocated：Grain dust B, solubilized stabilizer, xylitol 0.15kg are taken, 500kg is settled to drinking water, stirs
After mixing uniformly, 3 homogeneous are carried out, homogenizing temperature is 45 DEG C, pressure 26MPa；
(5) sterilization with it is filling：Slurries after homogeneous are subjected to high-temperature instantaneous sterilization, condition is 121 DEG C, 10min, is used
Aseptic filling technology carries out filling.
Embodiment 2
(1) feedstock processing：Buckwheat 24.2kg, wheat 5.5kg, polished rice 1.6kg are weighed, 100 mesh sieve is smashed it through, obtains object
Expect A；
(2) preparation of solubilized stabilizer
A. 4.5kg konjak starch is dissolved in 7kg water, it is 5.3 to adjust pH, and heating stirring to starch is gelatinized completely, cooling
To 50 DEG C, the Pullulanase 182ml that addition enzyme activity is 200u/ml is digested under 50 DEG C of environment and is taken off branch 28h, goes out after reaction
Enzyme is dried to obtain konjaku linear dextrin C；
B. polyethylene glycol 1.9kg, propyl alcohol 1.9kg, methanol 1.9kg are slowly added in konjaku linear dextrin C, in 27 DEG C of rings
34min is stirred under border, 27h is settled under the conditions of 5 DEG C, is centrifugally separating to obtain filter cake 1；
C. polyethylene glycol 1.5kg, isopropanol 1.5kg, methanol 1.5kg are added in filter cake 1, is stirred under 30 DEG C of environment
40min settles for 24 hours under the conditions of 3 DEG C, is centrifugally separating to obtain filter cake 2；
D. polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake 2,33min is stirred under 28 DEG C of environment, in 5 DEG C of conditions
Lower sedimentation 26h, is centrifugally separating to obtain filter cake 3 again；
E. ethyl alcohol 1kg is added in filter cake 3, stirs 34min under 27 DEG C of environment, 27h is settled under the conditions of 5 DEG C, filters
Supernatant is taken, solubilized stabilizer is dried to obtain；
(3) homogeneous is allocated：Material A, solubilized stabilizer, xylitol 0.15kg are taken, 500kg is settled to drinking water, stirs
After uniformly, 3 homogeneous are carried out, homogenizing temperature is 45 DEG C, pressure 26MPa；
(4) sterilization with it is filling：Slurries after homogeneous are subjected to high-temperature instantaneous sterilization, condition is 121 DEG C, 10min, is used
Aseptic filling technology carries out filling.
Embodiment 3
(1) feedstock processing：Buckwheat 24.2kg, wheat 5.5kg, polished rice 1.6kg are weighed, 100 mesh sieve is smashed it through, obtains object
Expect A；
(2) cereal porous is structurally-modified and stabilizes：Material A is subjected to puffing with superheated steam, temperature is 167 DEG C, presses
Power is 3.1MPa, handles 6min, is then released stress in 0.4s to normal pressure, carries out ultramicro grinding and obtains grain size less than 22 μm of paddy
Object powder B；
(4) homogeneous is allocated：Grain dust B, xylitol 0.15kg are taken, 500kg is settled to drinking water, after stirring evenly, into
3 homogeneous of row, homogenizing temperature are 45 DEG C, pressure 26MPa；
(5) sterilization with it is filling：Slurries after homogeneous are subjected to high-temperature instantaneous sterilization, condition is 121 DEG C, 10min, is used
Aseptic filling technology carries out filling.
Embodiment 4
(1) feedstock processing：Buckwheat 24.2kg, wheat 5.5kg, polished rice 1.6kg are weighed, 100 mesh sieve is smashed it through, obtains object
Expect A；
(2) cereal porous is structurally-modified and stabilizes：Material A is subjected to puffing with superheated steam, temperature is 167 DEG C, presses
Power is 3.1MPa, handles 6min, is then released stress in 0.4s to normal pressure, carries out ultramicro grinding and obtains grain size less than 22 μm of paddy
Object powder B；
(3) preparation of solubilized stabilizer
A. 4.5kg konjak starch is dissolved in 7kg water, it is 5.3 to adjust pH, and heating stirring to starch is gelatinized completely, cooling
To 50 DEG C, the Pullulanase 182ml that addition enzyme activity is 200u/ml is digested under 50 DEG C of environment and is taken off branch 28h, goes out after reaction
Enzyme is dried to obtain konjaku linear dextrin C；
B. polyethylene glycol 1.9kg, propyl alcohol 1.9kg, methanol 1.9kg are slowly added in konjaku linear dextrin C, in 27 DEG C of rings
34min is stirred under border, 27h is settled under the conditions of 5 DEG C, is centrifugally separating to obtain filter cake 1；
C. polyethylene glycol 1.5kg, isopropanol 1.5kg, methanol 1.5kg are added in filter cake 1, is stirred under 30 DEG C of environment
40min is settled for 24 hours under the conditions of 3 DEG C, and suction filtration takes supernatant, is dried to obtain solubilized stabilizer；
(4) homogeneous is allocated：Grain dust B, solubilized stabilizer, xylitol 0.15kg are taken, 500kg is settled to drinking water, stirs
After mixing uniformly, 3 homogeneous are carried out, homogenizing temperature is 45 DEG C, pressure 26MPa；
(5) sterilization with it is filling：Slurries after homogeneous are subjected to high-temperature instantaneous sterilization, condition is 121 DEG C, 10min, is used
Aseptic filling technology carries out filling.
For obtained buckwheat beverage product, by centrifugation rate and viscosity reactor product stability, with sensory evaluation scores
It is worth reactor product mouthfeel.
The buckwheat beverage product of 10ml is added in centrifuge tube, 10min, precise deposit are centrifuged in 3000rmp
Amount, gained centrifugation rate is smaller, shows that product stability is better；The buckwheat beverage product for taking 25ml, measures its viscosity, is surveyed
Viscosity value is bigger, shows that product is more stable.
Using the color and luster of product, mouthfeel, fragrance as sensory evaluation scores standard, total score is 100 points, table specific as follows：
1 buckwheat beverage sensory evaluation scores standard of table
2 product stability determination experiment result of table
It is learnt by the analysis of 2 product stability measurement result of table：The product of embodiment 1 is relatively perfect product, and mouthfeel is thin
Greasy lubrication has the peculiar faint scent of cereal, stability also best.Compared with Example 1, in example 2, it is swollen that superheated steam is not carried out
Change is handled, and products obtained therefrom puffed degree is inadequate, and mouthfeel is relatively poor；In embodiment 3, solubilized stabilizer is not added in grain dust,
Products obtained therefrom stability is minimum, is easily layered；And solubilized stabilizer is added in example 4, in product as second of classification institute
, final products obtained therefrom stability is good compared with embodiment 3, and mouthfeel is also promoted relatively, but than embodiment 1 or shortcoming.Together
When to measure the centrifugation rate of " one squeeze fresh " corm dry goods beverage in the market be 54.2%, viscosity 71cd, time with embodiment 1
Products obtained therefrom.
Therefore, in the present invention, cereal porous it is structurally-modified and stabilize with solubilising stabilization and prepare it is indispensable.
Finally illustrate, above example is only used to illustrate the technical scheme of the present invention and unrestricted, and this field is common
Other modifications or equivalent replacement that technical staff makes technical scheme of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (2)
1. a kind of processing method of buckwheat beverage, it is characterised in that mainly using buckwheat as raw material, pass through via the mixing of other cereal
Raw material pre-treatment, cereal porous is structurally-modified and stabilizes, allocate homogeneous, sterilization is made with canned, specifically includes following step
Suddenly：
（1）Feedstock processing：Buckwheat 23-25kg, wheat 5-6kg, polished rice 1-3kg are weighed, 100 mesh sieve is smashed it through, obtains material
A；
（2）Cereal porous is structurally-modified and stabilizes：Material A is subjected to puffing with superheated steam, temperature is 165-168 DEG C, presses
Power is 2.8-3.2 MPa, handles 5-7min, is then released stress in 0.4s to normal pressure, it is small that progress ultramicro grinding obtains grain size
In 22 μm of grain dust B；
（3）Allocate homogeneous：Grain dust B, solubilized stabilizer, xylitol 0.15kg are taken, is settled to 500kg with drinking water, stirring is equal
After even, 3 homogeneous are carried out, homogenizing temperature is 43-48 DEG C, pressure 25-27MPa；
（4）Sterilization with it is filling：By after homogeneous slurries carry out high-temperature instantaneous sterilization, condition be 121-123 DEG C, 10-15min,
It is carried out using aseptic filling technology filling.
2. as follows according to solubilized stabilizer preparation method in claim 1：
（1）4.5kg konjak starch is dissolved in 6-9kg water, adjusting pH is 5.2-5.5, and heating stirring to starch is gelatinized completely, cold
But to 48-53 DEG C, the Pullulanase 178-185ml that addition enzyme activity is 200 u/ml is digested under 48-53 DEG C of environment and is taken off branch 27-
30h, after reaction enzyme deactivation, be dried to obtain konjaku linear dextrin C；
（2）Polyethylene glycol 1.9kg, propyl alcohol 1.9kg, methanol 1.9kg are slowly added in konjaku linear dextrin C, in 24-28 DEG C of ring
30-35min is stirred under border, 25-28h is settled under the conditions of 2-7 DEG C, is centrifugally separating to obtain filter cake 1；
（3）Polyethylene glycol 1.5kg, isopropanol 1.5kg, methanol 1.5kg are added in filter cake 1, is stirred under 27-33 DEG C of environment
35-45min settles 22-25h under the conditions of 2-7 DEG C, is centrifugally separating to obtain filter cake 2；
（4）Polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake 2,30-35min is stirred under 27-33 DEG C of environment, at 2-7 DEG C
Under the conditions of settle 25-28h, be centrifugally separating to obtain filter cake 3 again；
（5）Ethyl alcohol 1kg is added in filter cake 3, stirs 30-35min under 24-28 DEG C of environment, 25- is settled under the conditions of 2-7 DEG C
28h, suction filtration take supernatant, are dried to obtain solubilized stabilizer.
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| CN108651801A (en) * | 2018-05-18 | 2018-10-16 | 南昌大学 | A kind of preparation method of unpolished rice beverage |
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